AuthorBreville PH
Rating

Be prepared to forget your diet with this rich, dark chocolate cake layered with ganache, mousse, cream and cherries. Irresistibly delicious, this recipe is the one you need to keep on hand during cheat days.

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Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

 75 g cake flour
 10 g baking powder
 ¼ tsp salt
 30 g Beryl’s cocoa powder
 8 g Beryl’s dark cocoa powder
 2 g coffee powder
 60 g sugar for egg yolk
 28 g vegetable oil
 28 g Flechard unsalted butter, melted
 80 g egg yolks
 78 g water
 ½ tsp vanilla
 172 g egg white
 ⅛ tsp cream of tartar
 72 g sugar for egg white
For the chocolate ganache
 250 ml Master Martini heavy cream
 250 g Beryl’s dark chocolate, finely chopped
For the chocolate mousse
 200 g cream
 200 g chocolate
For the whipped cream
 250 ml Master Martini heavy cream
 10 g confectioner’s sugar
 1 tsp vanilla extract
For assembly
 DLA Cherry

To make the chiffon:
1

Preheat the Breville Smart Oven™ Pro at 180°C under Bake Function and prepare an 8-inch baking pan with wax paper.

2

Using the Breville Bakery Boss™, combine all dry ingredients and wet ingredients except the ingredients to mix egg whites (egg white, cream of tartar, sugar). Mix well until no lumps.

3

In a separate mixing bowl, attach wire whisk attachment then whip egg whites and cream of tartar until soft peaks form. Add sugar and whip until firm peaks.

4

Fold the egg whites to the yolk mixture.

5

Pour the mixture to the prepared baking pan making sure there’s even distribution within the pan.

6

Bake for 20 to 30 minutes or until inserted toothpick comes clean.

To make the chocolate ganache:
7

Using the Breville Multi Chef™, bring the cream to a simmer or until the cream is hot enough to melt the chocolate. Make sure that the cream will not boil.

8

Pour the cream over the chocolate, let rest for 5 minutes before stirring to combine.

To make the chocolate mousse:
9

Chop the chocolate and place it in a bowl; melt over a slowly simmering bain-marie until the temperature reaches approximately 45C on a cooking thermometer.

10

Using the Bakery Boss™, whip the cream until firm peaks cling to the whisk.

11

Whisking quickly, add about 1/3 of the whipped cream to the melted chocolate.

12

Pour the mixture over the remaining cream and fold in gently with the whisk or a spatula to evenly blend the ingredients.

13

Let rest for 1 hour before piping.

To make the whipped cream:
14

Using the Bakery Boss™, whip cream until soft peaks. Add sugar and vanilla then beat until firm peaks form.

To assemble:
15

Place one cake layer on a cake board. Spread chocolate ganache then layer with chocolate mousse, whipping cream and cherries. Repeat for the next two layers.

16

Using a pastry bag, pipe rounds of whipping cream around the top and on the sides.

17

Cover the sides with dark chocolate. Decorate with cherries on top.

18

Store cake until ready to serve.

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Ingredients

 75 g cake flour
 10 g baking powder
 ¼ tsp salt
 30 g Beryl’s cocoa powder
 8 g Beryl’s dark cocoa powder
 2 g coffee powder
 60 g sugar for egg yolk
 28 g vegetable oil
 28 g Flechard unsalted butter, melted
 80 g egg yolks
 78 g water
 ½ tsp vanilla
 172 g egg white
 ⅛ tsp cream of tartar
 72 g sugar for egg white
For the chocolate ganache
 250 ml Master Martini heavy cream
 250 g Beryl’s dark chocolate, finely chopped
For the chocolate mousse
 200 g cream
 200 g chocolate
For the whipped cream
 250 ml Master Martini heavy cream
 10 g confectioner’s sugar
 1 tsp vanilla extract
For assembly
 DLA Cherry

Directions

To make the chiffon:
1

Preheat the Breville Smart Oven™ Pro at 180°C under Bake Function and prepare an 8-inch baking pan with wax paper.

2

Using the Breville Bakery Boss™, combine all dry ingredients and wet ingredients except the ingredients to mix egg whites (egg white, cream of tartar, sugar). Mix well until no lumps.

3

In a separate mixing bowl, attach wire whisk attachment then whip egg whites and cream of tartar until soft peaks form. Add sugar and whip until firm peaks.

4

Fold the egg whites to the yolk mixture.

5

Pour the mixture to the prepared baking pan making sure there’s even distribution within the pan.

6

Bake for 20 to 30 minutes or until inserted toothpick comes clean.

To make the chocolate ganache:
7

Using the Breville Multi Chef™, bring the cream to a simmer or until the cream is hot enough to melt the chocolate. Make sure that the cream will not boil.

8

Pour the cream over the chocolate, let rest for 5 minutes before stirring to combine.

To make the chocolate mousse:
9

Chop the chocolate and place it in a bowl; melt over a slowly simmering bain-marie until the temperature reaches approximately 45C on a cooking thermometer.

10

Using the Bakery Boss™, whip the cream until firm peaks cling to the whisk.

11

Whisking quickly, add about 1/3 of the whipped cream to the melted chocolate.

12

Pour the mixture over the remaining cream and fold in gently with the whisk or a spatula to evenly blend the ingredients.

13

Let rest for 1 hour before piping.

To make the whipped cream:
14

Using the Bakery Boss™, whip cream until soft peaks. Add sugar and vanilla then beat until firm peaks form.

To assemble:
15

Place one cake layer on a cake board. Spread chocolate ganache then layer with chocolate mousse, whipping cream and cherries. Repeat for the next two layers.

16

Using a pastry bag, pipe rounds of whipping cream around the top and on the sides.

17

Cover the sides with dark chocolate. Decorate with cherries on top.

18

Store cake until ready to serve.

BLACK FOREST CAKE
IngredientsDirections